Brown Chickpeas (Kala Chana) Chaat

I made this for lunch the other day because I got canned 'kala chana' for the first time and wanted to try them out. Since chickpeas are a good source of protein and fiber and are low in fat, they are perfect for a healthy lunch or snack. You can make your own variations and add vegetables like boiled potatoes or top it up with some yogurt raita.

Calories: About 180-200 per serving

Makes: 3-4 servings

Ingredients:

2 cans (200 grams each) Brown Chickpeas in water, drained (or boiled Brown Chickpeas)

1 tbsp oil

6 curry leaves

1/2 tsp cumin (zeera)

2 green chilies, thinly sliced

1-2 handsful cilantro

4 tbsp thick tamarind paste (soak tamarind in water and squeeze out seeds, etc when soft)

Salt, to taste

Red chili powder, to taste

2 tbsp cooked tomato salsa (from the "Pan-seared Fish with Cooked Tomato Salsa" recipe)

Heat oil and add the curry leaves and cumin. When they crackle, add the brown chickpeas, salt and red chilies. Add the tamarind paste, half the cilantro and green chilies. Cook for about 4-5 minutes (adding a few teaspoons of water if too dry). Taste and adjust to your taste preferences. Add the tomato salsa. Sprinkle with remaining cilantro and cover on very low heat for 5 minutes. Serve.

Note: If you do not have prepared cooked salsa, you can add a tomato and half a sliced onion initially to the oil after the curry leaves and cumin and cook on medium heat for a few minutes before adding the chickpeas.

You can also make this with the lighter colored variety of chickpeas.